Slow-Cooked Cuban Mojo Chicken


  • 1 cup Proper Good Beef Bone Broth
  • 1 lb. Chicken Breasts, (boneless and skinless)
  • 1 cup Fresh Pineapple, (diced (about 1/4th pineapple))
  • 1/2 cup Fresh Orange Juice
  • 3 Garlic Cloves, (crushed)
  • 1/2 Yellow Onion, (thinly sliced)
  • 1/4 cup Fresh Parsley, (chopped)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tbsp. Ground Cumin
  • 2 Lime, (juice and zest)
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper


  1. In a large bowl, whisk together all ingredients, adding in the chicken breasts last. Transfer the chicken and marinade to an airtight container or sealable bag to refridgerate for 30 minutes to 2 hours. (The longer it marinates, the more flavor it will have.)
  2. Once marinated, add the chicken to a large pot over medium high heat. Bring to a boil, then cover to simmer (slow cook) for at least one hours. The internal temperature should be 165F before serving. Shred the chicken with two forks to desired thickness.
  3. Enjoy with basmati rice, cilantro-lime mango salsa, and black beans for the ultimate cuban-inspired summer meal!